Tomato sauce - Pizza or Pasta Sauce

You can always buy a jar of pasta sauce and it will be faster and probably cheaper than making it yourself but it will never have that amazing tang of homemade. Even if the only tomatoes you can buy are crappy hothouse tomatoes that never saw a day of sun in their lives, they still taste better than sauce that's canned or bottled. Something about the heat involved with the processing that takes away this special flavor. (Can one of you chemists help me out here).

All sauce recipes take time. Not so much in the assembly of ingredients but simmering on a low heat for a couple of hours kind of time. Use a heavy pot (dutch oven) and set the heat on low. Careful when you stir it which you should do every now and then; molten pockets of tomato seem to become excited by this and spew lava.


Critical Equipment
Dutch oven or deep heavy pot


Key to Success
Low simmer for hours, stirring now and then

Quantity
Too much for one pizza. If you are only going to use this for pizza, freeze it. It will frighten you how easy it is to forget about a jar of sauce and what eventually ends up living in it. However, if you plan to make pasta, you will use this up in a day or so.

Tomato Sauce
6 fresh tomatoes - chopped
6 cloves garlic- pressed
1 big can tomato puree
1/2 can chicken consume. Or use a bouillon cube, Vegetable if you want and six ounces of boiling water.
1/4 cup olive oil
1 teaspoon marjoram
1 teaspoon rosemary
1 onion chopped finely - see How to chop an onion

Chop tomatoes:

 

  

Saute onion and garlic until soft in hot oil.

 

 

Add the rest of the ingredients.

 

 

Cook slowly for hours until thick. Stir off and on. If the heat is low and the pan is thick it shouldn't burn. Keep the heat low enough that the tomato lava doesn't splatter your pristine and clutter free stove.

 

See the Pizzer Dough recipe for this sauce in action.